Development and validation of a Knowledge-Attitude-Practice Scale for Dietary Management During Hemodialysis
10.3760/cma.j.cn115682-20240418-02145
- VernacularTitle:血液透析患者透析期间饮食管理知信行量表的编制及信效度检验
- Author:
Taofeng WU
1
;
Yingying JIANG
;
Hongyun YAN
;
Jingfang CHEN
;
Lanfang HU
;
Yan BAI
;
Lili ZHANG
;
Xianrong XU
;
Xingxing SHEN
;
Jianzhen FAN
;
Cuiling SUN
;
Xiaolan FANG
Author Information
1. 南京医科大学附属苏州医院（苏州市立医院）血液净化中心/内科，苏州 215000
- Publication Type:Journal Article
- Keywords:
Hemodialysis;
Diet;
Knowledge-Attitude-Practice;
Reliability;
Validity;
Scale development
- From:
Chinese Journal of Modern Nursing
2025;31(7):846-852
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To develop a Knowledge-Attitude-Practice (KAP) Scale for Dietary Management During Hemodialysis and to test its reliability and validity.Methods:Based on the KAP theoretical framework, an initial version of the scale was developed through a literature review and expert consultations. A convenience sampling method was used to recruit hemodialysis patients from four hospitals in Suzhou in March 2024. Questionnaire item analysis and reliability and validity tests were conducted.Results:A total of 460 questionnaires were distributed and 438 valid responses were collected, with an effective response rate of 95.22%. The final scale included three dimensions (knowledge, attitude, and practice) with 34 items. Content validity at the scale level was 0.910, and the item level ranged from 0.800 to 1.000. Exploratory factor analysis extracted three common factors, with a cumulative variance contribution rate of 74.520%. Confirmatory factor analysis showed a good model fit. The total Cronbach's α coefficient of the scale was 0.971, and the Cronbach's αcoefficients for the three dimensions were 0.963, 0.933, and 0.934, respectively. The test-retest reliability coefficient was 0.839.Conclusions:The Knowledge-Attitude-Practice Scale for Dietary Management During Hemodialysis demonstrates good reliability and validity, making it a valuable tool for assessing the KAP level of dietary management in hemodialysis patients.
